Puerto Rican Shrimp Soup - Asopao de Camarones (Stovetop & IP)
This Puerto Rican Cuisine classic is an easy recipe that will not fail to impress your guests once you serve this elevated, packed with flavor soup.
Equipment
- 1 large pot if making on stove
- 1 Instant Pot/Pressure Cooker if making on IP
- 1 wooden or large spoon
- 1 sharp knife
- 1 laddle
Ingredients
- 1 tbsp olive oil
- 1 lbs large raw shrimp fresh or frozen
- 1 large onion diced
- 1 green bell pepper chopped and diced
- 4-6 garlic cloves minced
- 1/2 cup home-made sofrito
- 4 oz tomato sauce or 2 tbps tomato paste
- 1 shrimp or ham bouillon cube
- 4 cups vegetable or chicken broth*
- 1 packet sazon with culantro and achiote
- 1 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp red pepper flakes
- Adobo seasoning to taste
- 3/4 cup rice I use long grain
- 1/4 cup cilantro freshly chopped
- 1 (or 2) bay leaf
- 1 lime cut in wedges
- Hot sauce optional
Instructions
Making Shrimp Broth
- Quick note: If you want to make shrimp stock or shrimp broth, you can sauté in oil at medium high heat, a small onion diced, ½ bell pepper and a couple of garlic cloves in olive oil for 2 minutes. Add a spoonful of sofrito,a bit of cilantro, thyme and salt with the tails from 1 lb of shrimp for 2 more minutes. Then add 8 cups of water and simmer for about 30 minutes. Once it is done, strain and reserve the liquid for the soup. Otherwise, you can follow the next instructions and use vegetable broth.
Stovetop Asopao
- Begin by making the sofrito base. Heat up enough olive oil to cover the bottom of the soup pot and set it to medium-high heat, then add your onion, green pepper, minced garlic, sofrito, and tomato sauce (or paste). Stir constantly for about 2 minutes to keep from burning.
- Once it becomes fragrant, add your seasonings: sazon, oregano, cumin, red pepper flakes, bay leaves, adobo seasoning and shrimp bouillon. Give everything a good stir. This part of the cooking process will take about 3-4 minutes from the moment you poured the oil into the pot.
- Add your broth. If you made shrimp broth, use that but if you did not, add 4 cups of vegetable or chicken broth and 2 cups of water.
- Bring the broth to a boil then add your rice, stir and set the stove to low heat. Cover and allow the rice to cook. Stir occasionally.
- Once rice is almost cooked, add your shrimp and allow them to cook for about 5 minutes or until cooked through. Once the shrimp turn pink, you will know they are done.
- Lastly, taste your soup and add more seasoning if necessary. Squeeze some fresh lime juice over it and top with chopped cilantro.
- Serve with some avocado slices, lime wedges, tostones, or some crusty bread, and hot sauce if you like it spicy!
- ¡Buen provecho from The Happy Wookiee!
Instant Pot Instructions:
- Set the Instant Pot (IP) to “Sauté.” Once it is hot, add your olive oil.
- Sauté onions and peppers.
- Once the onions are almost transparent, add garlic, sofrito, sazon, oregano, cumin, red pepper flakes, shrimp or ham bouillon, bay leaves, and sprinkle of adobo seasoning.
- Stir well then add rice and 4 cups of vegetable broth and 2 cups of water. Stir well.
- On top, add the tomato paste and bay leaves but do not stir. Any time tomato paste touches the bottom of the IP it burns.
- Lock the lid on the IP, turn the valve to “Sealing” and set it to cook for 10 minutes on High Pressure.
- Allow it to release naturally for 5 minutes, then do a quick release but do not cancel it (turn it off).
- Peel and devein your shrimp (unless you bought the ones already peeled) and add to your hot rice soup. Stir and place the lid on the IP(still on/warming) for 5 minutes.
- Top with chopped cilantro and serve warm with a side oft ostones, lime wedges, avocado or bread.
- ¡Buen provecho from The Happy Wookiee!
Notes
- Some people like to add green olives to their asopao. If you want to do so, the best time to add them is when you are adding your seasonings, after making the sofrito base.
- The type of pepper you use depends only on your preference. I like to use green bell pepper but if you prefer red bell pepper or sweet peppers, you can use that instead.
- Making the shrimp broth might make your soup a bit thicker and deepen the shrimp flavor. However, it is not necessary and your soup will be TASTY if you choose to use the vegetable or chicken broth instead.
- Some people like to add white wine to their soup. If you want to, you can substitute one of the cups of water for wine.
- If you have leftovers, you can store them in an airtight container and refrigerate for up to 72 hours. Also, if you made a big batch and want to save it for a rainy/winter day, you can freeze it, too. It can be reheated in the microwave or stovetop (best way), just be sure to add some water because this thick stew will become even thicker.